Brine:
4 cups of water
1/4 cup salt
1/4 cup sugar
1 lemon squeezed and peels keep to the side
huge container with lid or a huge pot
Chicken:
1 whole small-Medium sized chicken
black peppers
1 tablespoon red pepper paste
1 teaspoon canola oil
How2:
Brine : in a huge container mix salt sugar and water whisk until salt and sugar begins 2 dissolve add lomon juice and the peels. add chicken cover and let sit for 24 hours. If you don't have 24 hours increase the salt and sugar for a quicker brine. The brine is absorbed into the chicken and allow sit to stay moist.
Chicken: remove chicken from brine DO NO SQUEEZE. pat dry with a paper towel gently.
bursh with a mixture of black pepper oil and red pepper paste. Bake covered at 350df for 1 hour or until chicken is cooked tender and golden before serving or cutting allow chicken to rest so the juices redistribute. Enjoy
1/4 cup salt
1/4 cup sugar
1 lemon squeezed and peels keep to the side
huge container with lid or a huge pot
Chicken:
1 whole small-Medium sized chicken
black peppers
1 tablespoon red pepper paste
1 teaspoon canola oil
How2:
Brine : in a huge container mix salt sugar and water whisk until salt and sugar begins 2 dissolve add lomon juice and the peels. add chicken cover and let sit for 24 hours. If you don't have 24 hours increase the salt and sugar for a quicker brine. The brine is absorbed into the chicken and allow sit to stay moist.
Chicken: remove chicken from brine DO NO SQUEEZE. pat dry with a paper towel gently.
bursh with a mixture of black pepper oil and red pepper paste. Bake covered at 350df for 1 hour or until chicken is cooked tender and golden before serving or cutting allow chicken to rest so the juices redistribute. Enjoy
